Wahoo's Fish Tacos co-founder shares secrets

Wing Lam, co-founder of Wahoo's Fish Tacos, started the first Wahoo's in 1988 along with his two brothers. There are now 65 eateries in seven states, with dishes that incorporate influences from Mexican, Brazilian and Asian cuisines.

Wing and his brothers grew up in a restaurant family and lived in San Paolo, Brazil, before moving to Orange County in 1975, where their father opened Shanghai Pine Garden restaurant on Balboa Island.

"The Asian community is all about work, work, work, but the Brazilian culture is about play, play, play; I got a little of both," he said, ending his remarks with one of his trademark laughs, a rapid-fire joyous trill.

Lam traces his fondness for fish tacos back to his college days when he attended San Diego State University and spent his off hours surfing across the border. Rather than using the traditional battered and deep-fried fish, he modified the cooking technique to charbroil the fillets for his tacos. One of the hot sauces is Asian, and his rice and beans have Brazilian roots.

At the heart of Lam's success are his generous spirit and affable persona, as well as his delicious fish tacos.

1. Season fish fillets with garlic salt. Heat grill. Clean grill and brush with a little canola oil. Grill fish, 2 to 3 minutes per side, depending on heat of grill and thickness of fish.

2. Heat tortillas one at a time, using gas flame and turning with tongs, or heat in a dry skillet (not nonstick). Stack two tortillas, one on top of the other. Place a 2-ounce serving of fish on top. Sprinkle with cheese. Spoon on some Chinese hot sauce (such as Lee Kum Kee Chili Garlic Sauce); top with cabbage. Top with pico de gallo to taste. Serve with lime wedges and accompany with Brazilian-style white rice and black beans.